Mama’s Minestrone Soup (gluten-free!)

In a large soup pot, sauté celery, carrot, and onion, in olive oil on medium-high heat. 2. Once that cooks for 5 minutes, add the green beans, beans, vegetable broth, crushed tomatoes, pastina, herbs (rosemary, oregano, parsley, bay leaf), kale, salt, and pepper. 3. Stir and bring to a boil. 4. Once boiling, cover and cook on medium-low for 10-15 min! Stirring every few minutes until the pasta is cooked! 5. Serve with crusty good bread! Don't forget to remove the rosemary sprig and bay leaf before serving. Feel free to garnish with Parmesan and basil. 6. Enjoy!